Many insist on a highly colored cheese, thinking that the color denotes greater richness, whereas a little reasoning would show them that the richest old cheeses are pale in color, the deeper color of the cheese being due to the addition of coloring matter to the curd. While the coloring matter is not deleterious, the color is no evidence of richness.
Highly colored green pickles, beans, and peas, should not be used. Pickles which are hard and crisp are usually made so by alum.
Brilliant red catsup is in demand, though the pure variety is known by its darker and not so attractive hue.
High coloring in any canned fruit or vegetable is usually an indication that dye stuffs have been used to produce it.
Fruit jams which are of nondescript color or pale when pure are colored artificially because the ordinary purchaser demands a pretty product.
Through the vigilance of the food inspectors of the boards of health, and because of some vigorous prosecutions, the adulteration of the people’s food is, however, not so easy and profitable an occupation as formerly.
The Bulletins of the Department of Agriculture furnish a mine of wealth in the gaining of knowledge of various foods and their preparation, and may be had free on application to this Department at Washington.
HEAT AND ENERGY
The second use of foods, as mentioned before, is to furnish heat and energy for the work of the body. Heat and energy are produced automatically by the action of the heart, the movement of the lungs in breathing, and by muscular activity through the digestion, absorption, and assimilation of food elements, and through the activity in tearing down and eliminating waste. They are produced consciously by muscular activity in exercise.
Just as any engine requires fuel, water, and air to create the force necessary to run the machinery, so does the human engine require fuel, air, and water.